Canco Woodsdale and Chester's Chicken
11470 Bottom Wood Lake Rd Lake Country BC V4V 1X7 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available to monitor sanitizer solution. Corrective Action: Obtain appropriate test strips for surface sanitizer. Sanitizer must also be available on site and must be checked daily to ensure proper concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution not present at the time of inspection. Corrective Action: Ensure that sanitizer solution is available on site at the correct concentration (i.e., 100 - 200 ppm Cl or 200 ppm QUATs solution) and being used for food contact surfaces.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Somasa's being hot held at 50°C. Corrective Action: Ensure samosa's are rapidly heated to above 74°C prior to being placed in hot holding unit. Hot holding must be at 60°C or hotter. Hot holding unit immediately adjusted during inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Ensure Samosa's are being rapidly heated to at least 74°C prior to being placed within hot holding unit.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Food Service Establishment on water system. No water sample submitted since 2020. EHO sampled tap water and submitted for bacteriological testing to ensure system is still efficient in making water potable. EHO left extra sample bottle, requisition form, and sampling instructions. Corrective Action: Wait for bacteriological results from sample. If positive, further assessment of the water system will need to be conducted. The Drinking water Regulation (B.C. Reg. 200/2003) states that water systems which have less than 500 conectections must sample their water at least 1 once monthly.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No temperature logs available. All cold and hot holding equipment which holds foods (fridges, etc.), must be monitored for temperature at least every 4 hours to ensure temperature controls are maintained. Fridges must be maintained at 4°C or colder; freezers at -18°C of colder; hot holding equipment must be at 60°C or hotter. See email for temperature log template. Send EHO temperature logs when available. No sanitizer test strips available to monitor sanitizer solution. Corrective Action: Obtain appropriate test strips for surface sanitizer. Sanitizer bottles must be checked daily to ensure proper concentration. Sani buckets must be tested or changed at least every 2 hours or when visibly dirty.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff not using sanitizer. Asked staff to contact management immediately for sanitizer protocols. EHO educated staff why sanitizers are important. Corrective Action: Obtain appropriate sanitizer for all food contact surfaces. Ensure all sanitizers are food safe. Ex. Bleach solution or Quaternary Ammonium solution. No sanitizer step in dishwashing process. Corrective Action: The 4 steps of dishwashing must be followed: WASH > RINSE > SANITIZE > AIR DRY. Use 3-sink dishwashing method in 2-sinks: Wash and Rinse in one sink, Sanitize in second.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure all portioned deli meats are labelled appropriately with best before date from original packaging. All wiping cloths while in use must be stored in sanitizer solution to prevent the cross-contamination of potential bacteria.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): If hot holding equipment is unable to maintain temperature of 60°C, replace or repair equipment.
- F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): All staff need to be educated on the facility's FOOD SAFETY PLAN. See email for link.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): All staff need to be educated on the facility's SANITATION PLAN. See email for link.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Inform EHO of staff FOODSAFE training. At least one person, in the absence of the operator must have FOODSAFE or equivalent training at all hours of food preparation and serving, during all hours of operation. Staff lacking knowledge in sanitizer use, temperature logs, and water system.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all cooler and hot holding temps are monitored and documented daily.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Do not store utensils in the handwash basin.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Ensure that the hot holding of the soups is above 60C , monitored and documented daily.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): New owners of facility need to apply for a food premise permit. Food premise permits are not transferable.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- Observation(s): New owners of facility need to apply for a food premise permit. Food premise permits are not transferable.
- 2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer of a proper concentration must be used in the 2 compartment sink to sanitize utensils.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions